Monthly Archives: October 2014

Here’s something you might be surprised to learn: the notion of sushi did not originate in Japan.

It is believed that sushi has its roots Southeast Asia where, for centuries, people packed fish in fermented rice to preserve it. Once the fish was properly preserved, the rice would be discarded and only the fish itself would be eaten.

Records of similar methods of fermented fish are first seen in Chinese scriptures in the 2nd century. However the Japanese are credited with first preparing sushi as a complete dish, eating fermented rice together with the preserved fish. During the 1800s the concept of eating fish with vinegared rice took off as a popular food cart item in Japan’s bustling Edo district.

Edo style is what is universally known today as sushi. Its simplest form – a slice of fish on sushi rice, or nigiri – is favored among purists throughout the U.S. However cut rolls and hand rolls have gained popularity in recent decades. Baked and deep fried versions are now commonplace, as are non-traditional ingredients such as spicy mayonnaise, cream cheese, thinly sliced jalapenos and fruits like mango, and even red meat. Yet even as sushi evolves into a more relaxed experience, many diners still fret over the etiquette of eating it. The following list is not meant to be a hard set of rules, but implementing even a few tips should help ward off any stern looks from chefs in the most traditional of sushi bars.

Know the basics. Sushi is vinegared rice combined with other ingredients. Nigiri is a slice of fish atop a small mound of pressed rice and one order is two pieces. Maki is fish, rice and other ingredients rolled with nori, or seaweed, and cut into circles. Temaki is a hand roll where seaweed is wrapped around ingredients in a cone shape. Sashimi refers to sliced fish, no rice.

Don’t ask for a knife or a fork. Traditionally, Japanese food was eaten with the thumb, index and middle finger. You should use chopsticks for sashimi, but sushi is perfectly acceptable finger food.

Speaking of chopsticks, avoid rubbing them together. Doing so implies to the chef that the chopsticks are cheap. If you must, work in your lap to discreetly pull of any wood fibers. When not using your chopsticks, lay them on a dish. Never stick them in your food or rice bowl.

It is generally considered best form to eat sushi in one bite. Because sushi pieces in the U.S. tend to be larger than in Japan, more than one bite may be required. It’s okay, but try to not make it a habit.

Don’t go overboard with soy sauce, wasabi, ponzu, etc. With traditional sushi, the idea is to add a subtle and accentuating flavor, not overpower the delicate taste of the fish. Dip lightly, and don’t pour sauce on your rice. If you really want to honor the old ways, the proper way to dip sushi into soy sauce is to dip the fish side only.

The ginger on your plate is meant to cleanse your palate between dishes. Sushi chefs tend to frown upon diners who eat their ginger as a separate course or in the same bite as food.

Don’t be afraid to ask the chef for his recommendation. Because fish is seasonal, the catch of the day will vary. Asking the chef for his opinion not only shows respect, it will likely get you top-quality sushi. Note: do NOT ask if the fish is fresh. If you’re at a sushi bar, freshness is implied. To ask this question shows disrespect. If the sushi turns out not to be fresh, don’t go back!

Learn a few Japanese phrases. In old school sushi bars it’s just polite; in today’s trendier more casual bars, it will impress your friends. Arigato means ‘thank you’; kampai! means ‘cheers’.

Enjoy yourself. The most important thing in a sushi bar is to simply show respect to the sushi chef and to your fellow patrons. Don’t worry if you can’t remember any etiquette at all, just don’t act the fool!

In California, fall marks the beginning of our local lobster season, which typically opens the last Wednesday of September or the first Wednesday of October and runs for 6-1/2 months.

California spiny lobster (Panulirus interruptus) are found in the eastern Pacific Ocean from Monterey Bay, California to the Gulf of Tehuantepec, Mexico. In common with all spiny lobsters, the California spiny lobster has two large, spiny antennae, but no large claws on its legs. Among more than 40 species of spiny lobsters known worldwide, the California spiny is one of the largest.

The fishery

California spiny lobster are gathered in traps or by hand by divers. The fishery is regulated by size, gear requirements and limited entry. Traps produce minimal habitat impacts and bycatch, most of which is released alive. Both Mexico and California fisheries represent a “Best Choice” for consumers looking for a sustainable source of lobster. Spiny lobster from California is also approved by our partner in sustainability, Seafood for the Future.

Culinary applications

Although spiny lobsters lack front claws, pound for pound they tend to have more meat in their bodies than New England lobsters. Their ample tail meat is also denser and sweeter than their East Coast counterparts, yet still delicate in texture. As a result, these crustaceans are highly sought after around the globe.

Call us biased but we definitely prefer the taste of West Coast lobsters over the East Coast bugs. (Is that a throwdown brewing?) And here at Catalina Offshore we like nothing more than browning the tail meat in a vat pan full of butter. Finish off with a hit of lemon and salt, and call it good. Alternatively, season the tail with salt, garlic powder and paprika, then place on a foil lined baking sheet and broil for 10-14 minutes. We recommend positioning the rack about 8 inches from the broiler and keeping the oven door cracked. You can also steam or poach the meat for use in salads and sandwiches – lobstah roll, anyone?

Between pumpkin lattes, pumpkin bread, pumpkin pasta and pumpkin carving, we’ve got a pretty good idea you celebrate fall like we do.

Would a bath of pumpkin puree be totally inappropriate?

Rather than digress down that drain, let’s cozy up to cooler weather with a few pumpkin-and-seafood dishes sure to warm your belly from here ’till Thanksgiving.

Robust Thai Yellow Pumpkin and Seafood Curry from Food Network’s Nigella Lawson brims with pumpkin, salmon and shrimp swathed in a creamy coconut curry. One bite and you just may find you’ve been whisked away to India.

Speaking of impressing your guests, the Barefoot Contessa’s Squash Soup in Pumpkin Bowls (pictured) looks almost too pretty to eat. We think we can manage it though. Mainly because we think this soup would taste even better alongside a toasty Baja rock crab melt!

Alternatively you could put crab meat in the soup like John Besh does with his Pumpkin Soup with Crabmeat. The recipe is a favorite of his, and part of his holiday collection.

We figure if something is good enough for the Ritz-Carlton, it’s definitely worth a try. The Palm Beach-based hotel’s restaurant, Temple Orange, features a decadent-sounding dish of Seared Scallops with Pumpkin Puree complete with crispy pork belly. Yes, please.

Pumpkin may seem like a grown-up ingredient but you can get the kids in on it, too. Tortellini with Pumpkin Alfredo Sauce from Food Network Magazine aims to please the pickiest of palates. While the kids devour a bowl of it, you can enjoy it as a side dish to a nice piece of broiled fish such as tuna or salmon.

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